Weed's Pork Tenderloin with Dijon Cream

Posted by weed30 (My Page) on Thu, May 8, 03 at 10:06
Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

Preheat oven to low, about 170 degrees.
Pound pork medallions to 1/2" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Spoon sauce over pork, garnish with green part of onion.

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.
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Just FYI - I usually make 2 pork tenderloins at a time and so I cook both pieces whole, rather than cutting them into slices and I make the sauce separately. Oh, by the way, I double the sauce for 1 tenderloin and if you are making 2 I would quadruple it - the last time I made 2 tenderloins we still wanted more sauce - everybody LOVES it! If you serve the meat on a platter, pour some sauce over it and sprinkle scallions and then place one or two whole scallions artistically on the platter :-) Your SIL will think you ARE Martha!

Lori's Salt & Pepper Crusted Pork Tenderloin

Make a rub -
2 teaspoons black pepper,
1 teaspoon salt,
1 teaspoon dried rosemary, crushed (I usually use a couple of teaspoons of fresh rosemary, minced finely),
1-2 cloves of garlic, crushed.

Mix and rub over meat and let sit (out of the fridge) for at least 15 minutes. Preheat oven to 400 F. Heat 1 tablespoon of olive oil in an oven-proof skillet. Brown meat on all sides, about 6 minutes. Transfer skillet to oven and roast until pork is cooked through, turning occasionally, approximately 20 minutes. Slice and serve.

Preheat oven to 400°. Split the shrimp lengthwise to they can be opened flat, but don't cut all the way through. Spread the shrimp flat in a 9x13" shallow baking dish & set aside. In a medium skillet, melt 2 TBL of the butter. Saute the onion, celery & green pepper until the onion is transparent. Remove from the heat. Add the parsley. Toss this mixture with the crab. Add the seasonings, bread crumbs, egg & cream. Toss gently but throughly. Mound some of the crab mixture on each of the shrimp. Melt 1 stick of butter & pour over all. Sprinkle the top w/paprika & bake uncovered 20 minutes.~~

LEMON & ROSEMARY CHICKEN (serves 6)
4 boneless, skinless chicken breasts
1 1/2 tsp rosemary leaves, fresh or dried
4 TBL olive oil
1/3 cup dry white wine
2/3 cup lemon juice
1/4 cup bread crumbs
Parsley & lemon slices for garnish

Place chicken breasts between 2 piece of waxed paper. Pound each breast to 1/4" thickness with a mallet (or the bottom of a heavy saucepan.) Cut the flattened pieces into halves or thirds. Coat each piece w/bread crumbs.
Heat the olive oil over medium heat in a 10" fry pan. When oil is hot, place 1/2 of the chicken pieces in oil in the pan & sprinkle 1/2 of the rosemary leaves over the chicken. Brown the chicken until a light golden brown. Remove & drain on a paper towel. Repeat with the other half of the chicken & rosemary leaves.
Pour off excess oil from the pan, being careful not to remove the browned rosemary leaves & chicken left on the bottom of the pan. Return immediately to the heat & add lemon juice & wine to the pan. Stir with a whisk to loosen the leavings on the bottom of the pan. Cook over medium heat until the sauce is reduced by 1/3.
Place the chicken on a platter & pour 1/3 of the sauce over the chicken pieces & serve the remaining in a pitcher on the side. Garnish w/lemon slices & parsley. Good served with rice or pasta.~~Of Tide & Thyme

BAKED LIME CHICKEN (serves 6)
2-4 limes
3 1/2 lbs broiler-fryer parts or breasts
3 TBL butter
1/4 cup flour
1 1/4 tsp salt
1/2 tsp pepper
2 TBL brown sugar
14 oz can chicken broth
1 TBL grated lime zest

Preheat oven to 400°. Grate lime zest. Squeeze 2 TBL lime juice & toss juice w/chicken pieces. In a 9x13" roasting pan, melt butter in oven. Mix flour, salt & pepper. Dip chicken pieces in flour & then dip in butter. Arrange chicken skin side down in pan.
Mix lime zest & brown sugar & sprinkle over chicken.
Pour broth & remaining lime juice into pan & bake uncovered for 50 minutes, basting occasionally. Use 1/2 can of broth for boneless breasts. Can add more lime juice if desired.~~

Anyway, the "secret" to pork tenderloin or any meat really is just don't overcook it - I had to train myself to undercook meat, take it out of the oven early and let it rest and finally, I learned how to get a perfect roast. I overcooked my meats for many years and I have no idea why I was always afraid they wouldn't be cooked through.

It's beautiful w/ a rice timbale and roasted asparagus..
Or tattoed potatoes ..You can enjoy your company and the presentation is lovely..

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Breasts With Mushroon Duxelles
======================================
Source: Lucy Waverman

This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking.

6 Dried mushrooms
1/2 cup boiling chicken broth
2 tablespoons butter
4 shallots
8 ounce fresh mushrooms finely chopped
1 teaspoon dried tarragon or basil
3 tablespoons fresh bread crumbs
1/3 cup whipping cream
3 Tablespoons finely chopped fresh parsley
Salt and freshly ground pepper to taste
6 single boned chicken breasts, with skin on.

Sauce

1/2 cup chopped onions
1/4 cup dry red wine
1/2 cup mushroom-soaking liquid
3 cups chicken stock
2 tablespoons port or Madeira
1 tablespoon cornstarch
1 tablespoon cold water
salt and fresh ground pepper to taste.
. 1.
Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the
mushrooms, reserving the soaking liquid and the mushrooms
separately.Chop the mushrooms.

2.
Preheat the oven to 375°F

3.
Heat the butter in a frying pan over medium-high heat. Add the
shallots and dried and fresh mushrooms. Saute until all the liquid has
evaporated, stirring occasionally, about 4 minutes. Stir in the basil
or tarragon, bread crumbs, cream and parsley. cook until the cream has
reduced and the filling is thick. Season with salt and pepper.

4.
Divide the filling in six portions. with your fingertips, make a
pocket between the skin and the flesh of each chicken breast. Stuff
the filling under the skin of the chicken breasts. Season the breasts
with salt and pepper and place in a buttered baking dish large enough
to hold the breasts in one layer.

5.
Bake for 30 or 40 minutes, basting occasionally, until the juices run
clear.

6.
To make the sauce, in a frying pan, combine the onions and wine. On
high heat, bring to a boil and reduce until you have 1 tablespoon of
liquid.

7.
Pour in the mushroom liquid, reduce to 2 tablespoons and then add the
chicken stock and continue to boil until the stock is reduced by half.
Add the port and simmer for another 2 minutes, or until the sauce is
smooth and strongly flavored.

8.
Combine the cornstarch and cold water and stir into the sauce,
simmering until the sauce thickens slightly, about 2 minutes. Season
with salt and pepper and add any juices from the chicken. To serve,
pour the sauce over the chicken breasts.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken - Deboned Stuffed Chicken
==================================
Note: A Boned out Three pound chicken will feed 6 nicely.

1 3 pound chicken
or 4 Whole Chicken Breasts (not
singles

3 cups Fresh Bread - Crumbled
1 small onion
1 clove garlic
1/4 pound of Sausage (I usually use one Italian Sausage)
1/4 pound of mushrooms
1 teaspoon dried thyme or
2 teaspoons of fresh
1 egg
Butter
Chicken Broth
Salt and pepper to taste

Sauce

1/2 cup White Wine
1 cup Chicken Broth
1 onion
2 small tomatoes
1 garlic clove
. Bone out whole chicken or if using just the breasts bone the breasts
but leave them whole. DO NOT REMOVE SKIN Save bones.

Saute onion, and garlic in butter. Add sausage, (if using link take
meat out of casing), add sliced mushrooms and saute. Season with
thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken
broth to moisten. Add egg.

Stuff chicken,(or breasts) and sew up with unwaxed dental floss.

Preheat oven to 375°.

Place bones in shallow roasting pan and place chicken on bones. Roast
for 30 minutes and then add one coarsely chopped onion, and two
coarsely chopped tomatoes,and the garlic clove to the pan. Pour in
1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should
sit above liquid resting on the bones. Continue roasting for another
30 to 45 minutes or until chicken is cooked. (note: Breasts take the
less time)

When cooked remove chicken to board to rest and remove bones from pan.
Skim excess fat from pan juices add the remaining 1/2 cup of chicken
broth and pour contents into blender. Puree to make sauce.

To serve,

Remove dental floss (comes out easy with one little pull).

Slice breasts into nice rounds and place 3 or 4 slices on each plate.
If using the whole chicken, also slice in to 1/2 inch slices and place
one to two on each plate. Drizzle with sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Roast Duck Ina Garten
=====================
Roast Duck
Copyright Ina Garten, All rights reserved

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper
Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken in PUff pastry (Poulet En Croute Lutece)
================================================
Source: Creative Chicken Cookbook, 1978

The classic recipe is served with Sauce Perigourdine, a rich brown Madeira Sauce with truffles. It is most complementary to the chicken. However, if you do not wish to use truffles, the Madeira sauce alone is worth savoring.

2 packages frozen patty shells (10 oz each)
1 cup chicken broth
2 chicken livers
2 tablespoons sweet butter
1 small onion, very finely chopped (about 1/4 cup)
1/4 pound mushrooms, very finely chopped
1 small minced garlic clove
pinch of sage or thyme
1/4 teaspoon salt
dash pepper
1 egg yolk, slightly beaten
2 whole chicken breasts (4 halves)
1 egg yolk

Sauce Perigourdine

1/4 cup butter
1/4 cup all purpose flour
1 cup beef broth
1/2 cup Madeira

Sliced Truffles (optional)
. Remove 2 of the patty shells from one package, reseal package, return
to freezer. Remove all 6 shells from other package. Let the 8 shells
thaw slightly. (This should take only about 20 minutes, but if the
kitchen is warm, check after 10 minutes.)

Bring chicken broth to boiling in a small saucepan. Drop in chicken
livers; lower heat. Simmer about 3 minutes, or just until pink colour
is gone. Remove chicken livers with a slotted spoon; mash with a fork;
reserve broth.

Melt butter in a small skillet. Sautee onion, garlic and mushrooms,
stirring constantly, until they yield their moisture, then thicken to a
pastelike consistency. Stir in mashed livers, salt, pepper, sage or
thyme and beaten egg yolk. (This is the duxelles mixture for
stuffing.)

Cut whole chicken breasts in half. Remove rib and breast bones
carefuly with short strokes of a small paring knife. Put bones in
bottom of a buttered baking dish. Shape chicken breasts around bones,
cupping hands around chicken breasts to form a compact shape. (When
they cook they will keep this rounded shape.). Pour 1/2 cup of the
reserved chicken broth around the chicken. Butter a square of aluminum
foil. Place buttered side down, over chicken breasts.

Poach in very hot oven 450°F 20 minutes; remove from oven. Reset oven
to 375°F. Lift chicken from bones; cool.

Roll each of the patty shells to a 5 inch round on a lightly floured
pastry board. Place Cooled chicken breasts on four of the pastry
rounds. Spread the duxelles mixture over the chicken with a spatula.
Brush the edges of the pastry with a mixture of egg yolk and water;
place remaining pastry rounds on top. Press edges to seal; flute edges,
or tuck under chicken. Brush remaining egg yolk mixture over pastry.
Place a jelly-roll pan.

Bake in moderate 375°F oven for 20 minutes or until golden brown. Serve
with Sauce Perigourdine.

Sauce Perigourdine

Melt butter in a medium size skillet; add 1/4 cup all-purpose flour.
Cook over medium heat, stirring constantly, until misture turns a light
brown, about 5 minutes. Slowly add 1 cup beef broth; continue
stirrring until thickened. Add 1/2 cup Madeira. Cook, stirring
occasionally, 30 minutes or until sauce is reduced to about 1 cup. If
using truffles add to sauce and simmer for 1 minute.

Here are a few first course/appetizer recipes:

Home Cookin Chapter: Recipes From Thibeault's Table

Layered Crab And Spinach Terrine
================================
From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 Tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1 1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
salt and pepper to taste.

Clives for garnish
. Preheat oven to 375°F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

Home Cookin Chapter: Recipes From Thibeault's Table

Stuffed Endives With Crab Meat
==============================
Filling

Fills about 24 leaves

1 2-oz. can whole pimentos
1 green onion
1 shallot
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
Paprika
3 Belgian endives
.
Chop 1 pimento (reserve the remainder for another use), the green
onion, and the shallot.
Combine the crab meat, mustard, lemon juice, green onion, shallot,
and 2 Tbl. of the
mayonnaise, adding more if needed. Add the pimento and season to
taste with salt, pepper,
and paprika. To prepare the Belgian endive cut off 1 inch from the
root end; carefully separate
each leaf. Stuff Belgian endive leaves with crab meat filling.

Home Cookin Chapter: Recipes From Thibeault's Table

Escargot In Mini Toast Cups
===========================
Source: Elegant Entertaining Cookbook - M. Sable

Option: Make Puff pastry cups instead of toasted bread cups.

1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 shallots
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley
. preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit
each round gently into a well buttered 1 1/4 muffin tin.
Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool.
In a medium sauce pan combine wine, chicken stock and shallots, thyme
and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in
cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot.
Remove bayleaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce.
Sprinkle with minced parsley.

Home Cookin Chapter: Recipes From Thibeault's Table

Escargot Stilton
================
Recipe of the Week
We have a new participant in our Guest Chef series this week - Todd White of Cafe Normandie. Todd is the Chef de Cuisine (in other words the number 2 guy) at Cafe Normandie. That's right - the same fabulous Frenchtown eatery that is the showcase for all the good things that Georges Johnson (another guest chef) prepares. You know these young upstarts - they want to show everyone that they're just as good as the boss - and I guess this recipe proves it. Todd says that he's been told by diners that this particular dish is "better than sex." I'll leave that decision up to you.

Todd White of Cafe Normandie

Escargot Stilton
1 dozen large snails
3 oz Stilton cheese, cut into small pieces
1/2 cup white wine
3/4 cup heavy cream
pinch of diced shallots salt and pepper to taste
1 pkg frozen puff pastry (I wouldn't dream of telling you to make your own - this is perfectly good)
Preheat oven to 425 degrees. Defrost puff pastry according to package directions.

Place 2 large snails in 2" x 2" puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes.

In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add stilton, stirring until well combined. Add salt and pepper to taste.

To serve, divide the sauce onto 2 plates and place 3 escargot packets on each.

Just the appetizer to serve on a romantic occasion when the dining is a deux!

Chicken Breasts with Tarragon

White wine, cream and tarragon are three of the foundations for classic French cuisine.

(6 servings)

3 whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
¼ cup flour
2 Tbsp butter
1 Tbsp chopped shallots
¼ cup dry white wine
1 tsp freshly chopped tarragon, or ½ tsp dried
¼ cup chicken stock
¼ cup cream

Sprinkle chicken breasts with salt and pepper and dredge in flour. Reserve remaining flour.

In large skillet, heat butter; add chicken and brown on both sides. Transfer to a heated platter. Add shallots to the skillet and sauté briefly. Add wine.

Cook liquid over high heat until nearly evaporated, while scraping loose all the brown particles.

Add reserved flour and stir to make a thick paste. Sprinkle with tarragon and stir in the chicken stock.

Return the chicken to the skillet, cover and cook until tender, about 25 minutes. Transfer chicken to a heated platter and keep hot. Add cream to the skillet; heat, stirring, and pour the sauce over chicken.

*****
And don't forget about dessert! This is good too. It can also be made with chocolate pudding and a base made with almonds instead of walnuts, and sprinkle topping with crushed Crispy Crunch chocolate bar. I've made both versions and both are so good!

Pistachio Squares

Base:

2 cups flour
1 cup margarine
½ cup crushed walnuts

Combine all ingredients together and press firmly in 9x13-inch baking dish. Bake in preheated 325 F degree oven for 20 minutes. Let cool.

Filling:

2 pkgs pistachio instant pudding
2 cups milk
1 (8 oz) pkg cream cheese (room temperature)
¾ cup sugar
½ of a large container Cool Whip

Beat together the pudding and the milk until it’s fairly thick. Set aside.

Cream together the cream cheese and sugar. Fold in the Cool Whip. Pour into the pudding mixture and stir until combined. Spread over cooled base.

Topping:

Spread remaining Cool Whip on top of the filling. Sprinkle with crushed nuts. Refrigerate until firm.